Country-style potatoes with rosemary

Ingredients:

• 6-8 medium Yukon Gold potatoes (about 0.7 kg), cut into wedges
• 8 cloves garlic, unpeeled
• 1 tbsp chopped fresh rosemary leaves
• 3 tablespoons extra-virgin olive oil

Preparation:

1. Preheat oven to 220°C.
2. Toss the potatoes, garlic, and rosemary with olive oil, salt, and black pepper on a baking sheet. Arrange the potatoes cut-side down and bake until tender when pierced with a fork, 20-25 minutes. Serve hot.